The Apfelwein isn't a new project of mine (I started it July 13; I'm planning on busting it out for Halloween) but I haven't posted my recipe yet, so here goes:
- 3 cups black cherry juice (R.W. Knudsen)
- 1 gallon Apple cider (Best Choice), subtract 8 cups
- 2 cups granulated sugar
- Yeast: Lalvin EC-1118
Initial gravity: 1.102
Temp: 78 degrees F
Final Gravity: .992
Temp: 72 degrees F
Added 1/4 tsp. pectic enzyme, 1 campden tablet, 1/4 tsp. potassium sorbate, 3 cups of cider and 4 cups water after racking
When I tasted it last, it was dry and slightly tart but not overbearing. The alcohol taste was there but not overpowering. Very good so far.
Now, to the cider I just finished getting going.
I decided to try Nottingham Ale Yeast for this cider, as I've toyed with champagne and wine yeasts up to this point and wanted to try a yeast that doesn't allow the alcohol content to approach 20%. I'm hoping for a slightly sweet, maybe carbonated, cider that doesn't taste like Apple moonshine
. Here is my recipe:
- 2 large bottles Simply Apple juice
- 1 cup brown sugar, dissolved into 2 cups of the juice
- added an additional 1/2 cup table sugar to bump up the gravity a hair
- 1/2 tsp pectic enzyme
- Nottingham Ale Yeast
Gravity started at 1.066 and the room temperature is roughly 76 degrees.
After bubbling starts (looks to be very soon) I'm going to let it go for a week, then check the gravity, wait another week or 2, rack and bottle. I'll update as I go.
- 3 cups black cherry juice (R.W. Knudsen)
- 1 gallon Apple cider (Best Choice), subtract 8 cups
- 2 cups granulated sugar
- Yeast: Lalvin EC-1118
Initial gravity: 1.102
Temp: 78 degrees F
Final Gravity: .992
Temp: 72 degrees F
Added 1/4 tsp. pectic enzyme, 1 campden tablet, 1/4 tsp. potassium sorbate, 3 cups of cider and 4 cups water after racking
When I tasted it last, it was dry and slightly tart but not overbearing. The alcohol taste was there but not overpowering. Very good so far.
Now, to the cider I just finished getting going.
I decided to try Nottingham Ale Yeast for this cider, as I've toyed with champagne and wine yeasts up to this point and wanted to try a yeast that doesn't allow the alcohol content to approach 20%. I'm hoping for a slightly sweet, maybe carbonated, cider that doesn't taste like Apple moonshine
. Here is my recipe:- 2 large bottles Simply Apple juice
- 1 cup brown sugar, dissolved into 2 cups of the juice
- added an additional 1/2 cup table sugar to bump up the gravity a hair
- 1/2 tsp pectic enzyme
- Nottingham Ale Yeast
Gravity started at 1.066 and the room temperature is roughly 76 degrees.
After bubbling starts (looks to be very soon) I'm going to let it go for a week, then check the gravity, wait another week or 2, rack and bottle. I'll update as I go.
